![]() ![]() This Peppermint White Chocolate Cheesecake will make your holiday Magical, this dessert is heavenly combination of flavors and textures. I absolutely love the holiday season and try to make every day memorable and fun. Once you try them, you will make them over and over again, so soft, fluffy and moist and the perfect amount of peppermint flavor! This no bake dessert is so festive and everything is perfect about this dessert. To decorate drizzle some of melted red candy around the edges of the cheesecake and to finish off the cake and decorate it for the holidays, I use peppermint candies or crushed candy cane and top with green sprinklesĭoesn’t that sound like the easiest cheesecake ever? The cheesecake filling is made with cream cheese, sugar, heavy whipping cream, melted white chocolate, vanilla extract and peppermint extract Peppermint cheesecake cracker#Just like other no bake cheesecake recipes, you start by mixing graham cracker crumbs, sugar and butter and press it evenly on the bottom of the pan Peppermint cheesecake how to#How to Make Peppermint White Chocolate Cheesecake? Your guests will be begging you for this recipe. It has just the right amount of peppermint that gives you holiday flavors. I wish there was a way for you to smell these cheesecake, chilly peppermint mixed with the warm smell of melted white chocolate.Ĭhristmas is not the same without peppermint. Sprinkle with powdered sugar.Peppermint White Chocolate Cheesecake is perfect dessert for busy holidays! This cheesecake is magically wonderfully fluffy, creamy and delish and very decorative for your table! Peppermint Cheesecake with graham crackers crust and peppermint white chocolate cheesecake filling together makes a delicious and easy no bake treat! ![]() Chop chocolate mint chocolates in 4 pieces and place in center of cake.Whip cream and sugar until stiff peaks form, place in a piping bag fitted with a plain pastry tube and pipe a circle in center.Serve remaining ganache reheated on side. Prepare ganache and while still warm pour half of ganache onto cheesecake.Run a sharp knife around edge and bottom of cheesecake and place on a serving platter.Allow to cool at room temperature for 30 minutes and place in refrigerator overnight.Bake until center of cake no longer trembles when tapping sides of pan, about 90 minutes, but it could take up to 2 hours depending on temperature of cheesecake batter.Pour water into roasting pan about 1-inch high and place into oven.Spoon mint layer on top of chocolate layer.Add sour cream, peppermint and green food color. Scrape bowl and beater between additions. Add one egg at a time waiting for previous added egg to be fully incorporated and mixture shows no lumps. For mint layer blend cream cheese and sugar on lowest speed, alternatively mix by using a hand held spatula until no lumps remain.Add to above and combine well, pour batter into springform pan. Place chocolate in a bowl and melt over very low simmering water and stir until just melted.For chocolate layer, blend cream cheese and sugar on lowest speed, alternatively mix by using a hand held spatula until no lumps remain.Ensure that no water could penetrate thru foil. Place springform pan on 3 layers of aluminum foil and wrap outside of pan tightly with foil.Remove from oven and reduce oven temperature to 325☏. Press onto bottom of a 9 inch diameter spring form pan and place in oven for 10 minutes. Add melted butter and sugar and combine well. To make crust: Crush graham crackers with a rolling pin to obtain 1 3/4 cups. ![]()
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